New Arrivals

Exclusive to The Vinorium

Winemaker - “There’s a great story about this Grenache vineyard, planted by Colin Angas in the 1960’s. The soil here was so tough that some of the new plantings, probably 10% of the vineyard block, failed to take to their new home and had to be replaced. New cuttings were hastily acquired…which time revealed to be Mataro! That no one ever thought to start over (yet again) is brilliant fortune as the Mataro makes a ripper partner for the Grenache. 

Across the Barossa, the growing and harvest conditions were ideal. The Grenache (93%) and Mataro (7%) were handpicked on April 10, destemmed and fermented on skins in small open stainless steel fermenters for 6 days with twice daily pump overs. The wine was matured in a combination of 20% new and 80% seasoned French puncheons for 24 months. 

On the nose there’s plenty of ripe plum, strawberry, charcuterie, licorice, leather polish and salted dried herbs. The palate is rich and complex, loaded with a blend of red and black fruits, salted licorice, savoury nuances and a fine tannin line finishing soft and supple.”

Exclusive to The Vinorium

Winemaker - "Machine picked and destemmed to open fermenters where it was inoculated with selected yeast strains and fermented warm (peaking at around 24C) over 5 to 7 days. During this time the ferment was hand pumped over (by actual humans) twice a day for 45 minutes each time. It was then drained and pressed to tank to ferment to dryness. Malolactic fermentation was completed in thick staved French Oak puncheons (40% new) with maturation for 30 months. A further 20 months in bottle saw them finally ready for release. 

Deep red in colour, the nose is distinctly Cabernet-like with mulberry and blackberry fruit and hints of mint backed by French oak, pencil shavings, and wisps of violet. Juicy red berries on the palate are surrounded by velvety tannins, tobacco and spice notes. A long tannin/acid profile to finish is indicative of this wine’s aging potential."

Exclusive to The Vinorium

95 Points - James Halliday "If you ever want to show someone just how glorious the riesling grape can be, serve them a glass of this. It's agenda-free riesling, fundamentally delicious, intense with flavour but not cutting, gorgeous at every turn, cellarworthy if you so desire but in no way is patience a prerequisite. Lime, orange blossom, a gently candied aspect, a slip of pure lemon. It's bold and it's beautiful."

93 Points - Campbell Mattinson (The Wine Front) "It’s about as delicious as they come. It’s riper and fuller than you might expect, even slightly sweeter, the latter in a generally dry context. There’s a candied apple and orange character but there’s also an electric burst of pure lemon and pure lime, even a flash of talc. It gives the finish a good run for its money but there’s so much up-front that you’re diving in for more even before you’ve swallowed."

Exclusive to The Vinorium

The Hutton Vale vineyard was planted in the 1960’s with cuttings taken from the Mount Edelstone vineyard. The first vintage was produced in 1987 when John Duval wanted to show them the quality of their fruit by helping to make one barrel of Shiraz. Since then the vineyard has continued to supply fruit to John Duval and The Standish Wine Co. and has contributed to the 99 point Lamella and the Paltinum scoring Wolf Blass Shiraz that won the title of the world very best Shiraz.

Deep red with purple tinges, pepper and aniseed with herbal undertones lead into cherry and plum fruit with traces of violets and forest floor. On the palate, rich, red berries and brambles entwine with white pepper and spice complemented by cedar oak and mouth-coating tannins leading to a lingering spiced plum aftertaste. 

Exclusive to The Vinorium

95 Points - Campbell Mattinson (The Wine Front) "Disgorgment in May 2017. This is produced from wine going back to 1993 with fortified wine from 2014 in the mix. I always forget that this exists though this one should keep it more in the forefront for me…

Delightful expression and so very vivacious. Clean as a whistle and with very vigorous bubbles, zingy acidity, flavours and scents of stewed berry fruits, a touch of chocolate whipped away on orange zestiness and spikes of clove and cinnamon. Complex yet incredibly drinkable. So much going on. What a brilliant wine."

2019 Wine Companion Awards 'Best New Winery of the Year'

Mewstone is the premium label from brothers Matthew and Jonathan Hughes with all fruit being sourced from their own vineyard in Flowerpot. We often speak of small allocations however, Mewstone take it to another level. Regrettably, these amazing wines cannot be offered for general sale and will not be available at our portfolio tasting on the 28 September.  

Instead, we are offering a special three-pack containing one bottle of each of the following; 2018 Riesling, 2018 Chardonnay and 2018 Pinot Noir. Take it from me; these wines are very special indeed… 

In the spirit of fairness, offered on a first-come-first-served basis.

Only one pack per order / street please (it’s amazing how many neighbours purchase!). 

Exclusive to The Vinorium

Halliday Wine Companion Awards - Best New Winery of The Year 2019

Mike Bennie, The Wine Front - "Has an amazing, fruity aroma, full of detail, cherry and maraschino, sweet spice, raspberry liquorice, some jubey notes. Screams great drinking. Juicy and bright in the palate, more of the sweetish cherry fruit to taste but crisp acidity and a feathery web of tannins works well. Flavoursome yet fresh, leaner style but high drinkability. Yes thanks."

Exclusive to The Vinorium

Halliday Wine Companion Awards - Best New Winery of The Year 2019

Fruit from a single vineyard in the Coal River Valley, 60% barrel fermented after a 4 hour skin soak, 40% skin fermented for two weeks and pressed to oak, all natural yeast, partial malolactic ferment while maturing on lees. Bottled unfined and unfiltered

Exclusive to The Vinorium

Halliday Wine Companion Awards - Best New Winery of The Year 2019

Sourced from a single vineyard in the Derwent Valley, one puncheon from MV6, two puncheons from the mixed clone ‘home’ block, naturally fermented with 15% whole bunches in barrels, no plunging or pump overs, pressed to and matured in oak, 33% new, for 7 months. Bottled unfined and unfiltered. 1848 bottles produced.

Exclusive to The Vinorium

Halliday Wine Companion Awards - Best New Winery of The Year 2019

Fruit sourced from vineyards in the Derwent and Coal River Valley, picked at approximately 12 baume, destemmed, crushed and soaked on skins for 4 and 16 hours respectively, slowly fermented in stainless with GHM yeast, stopped when sugars and acids found balance and matured on lees. Bottled unfined and filtered.